Sunday, December 18, 2011

Whole Wheat Ginger Snaps

1 cup coconut oil*
1 cup raw sugar
2 Tbsp ground flax seed**
6 Tbsp water**
1 cup molasses
4 cups whole wheat flour
1 Tbsp baking soda
2 tsp baking powder
1 Tbsp ground ginger
1.5 tsp ground nutmeg
1.5 tsp ground cinnamon
1.5 tsp ground cloves
1.5 tsp allspice

Combine oil and sugar until smooth. Stir in ground flax, water, and molasses.  Combine remaining ingredients separately.  Stir dry ingredients in until just incorporated.  Roll into small balls and place on parchment lined cookie sheets.  Bake at 350 degrees for 10-15 minutes.

Substitutions (not recommended!):
*You can use butter in place of coconut oil
**You can use 2 eggs in place of the water and ground flax seed

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